Description
A comforting dish blending creamy avocado with earthy mushrooms and perfectly baked eggs, ideal for a cozy meal.
Ingredients
Scale
- 4 large portobello mushrooms
- 2 ripe avocados
- 4 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Fresh parsley for garnish (optional)
- Red pepper flakes for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the portobello mushrooms with a damp cloth and gently remove the stems. Brush them with olive oil and season with salt and pepper.
- Place the mushrooms on a baking sheet, gill side up, and bake them for 10 minutes until they become tender and fragrant.
- While the mushrooms are baking, scoop the flesh from the ripe avocados into a bowl and mash them until creamy. Add a pinch of salt to enhance the flavor.
- After 10 minutes, carefully remove the mushrooms from the oven. Crack an egg into each mushroom cap, letting the yolk settle snugly.
- Spoon the mashed avocado around the egg in each mushroom.
- Return the stuffed mushrooms to the oven and bake for an additional 10-15 minutes, or until the egg is cooked to your liking.
- Once baked, garnish with fresh parsley and a sprinkle of red pepper flakes if desired. Serve warm and enjoy.
Notes
You can prepare the mushrooms and mashed avocado ahead of time. Just assemble and bake when ready to eat. Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed portobello mushroom
- Calories: 250
- Sugar: 1g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 186mg